The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 10, 2012
This is so good! I didn't't have the fresh basil or rhubarb so just made it without and it was delicious. We have a cherry tree so this was great with ones we had to freeze.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Brands I Like
Reviews | Photos | Recipes | Menus | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 17, 2011
Yum!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Clarence, New York, USA
Living In: Walworth, New York, USA

My Profile | Cooks I Like | Brands I Like
Reviews | Photos | Recipes | Menus | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 1, 2010
This recipe is excellent. I love the flavor the basil adds. The first time I made it I used cherries and rhubarb. The second time I used plums and rhubarb. It came out a little runny, but it's either because I didn't have enough cornstarch, or because the plums need to be cooked a little to get out some of their juice. It was excellent also.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Ellensburg, Washington, USA

My Profile | Cooks I Like | Brands I Like
Reviews | Photos | Recipes | Menus | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 20, 2009
would have been way better without the basil
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Brands I Like
Reviews | Photos | Recipes | Menus | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 3, 2008
Very delicious and super easy! Wonderful way to use fresh, sour cherries.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Brands I Like
Reviews | Photos | Recipes | Menus | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 13, 2008
I did change acouple of things. Left out the rhubard and added about 1 t. almond extract to the cherries. Everthing else I did the same, it was very good. P.S. Its even better served warm, with vanilla ice cream.
Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Brands I Like
Reviews | Photos | Recipes | Menus | Blog



 

recipe box See something worth saving?
Register now to save all your favorites in your Recipe Box.

Sign up for FREE Now!

ADVERTISEMENT

Related Videos

Cherry Fold-It-Up Pastry

See how to make a deliciously simple cherry-filled pastry.

Apple Berry Crisp

Follow these simple steps to make a classic, all-American dessert.

Crispiest Apple Crisp

Discover the secret ingredient that makes this the crispiest apple crisp ever!

 
Select Your Version:  Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Japan  |  Korea  |  Mexico  |  Netherlands  |  Poland

Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States